Ingredients
2 cup cups
4 dried pasilla chiles, stems and see, ds removed
4 dried red new mexican chiles, stems, and seeds re
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed,, chopped
2 tbsp sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground coriander
3 tbsp shortening or vegetable oil
1 cup chicken broth
1 oz bitter chocolate (or more to taste)
Directions
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds,
tortilla, raisins, cloves, cinnamon, and coriander. Puree small
amounts of mixture in a blender until smooth.
Melt shortening in a skillet and saute the puree for 10 minutes,
stirring frequently. Add chicken broth and chocolate and cook over
very low heat for 45 minutes. The sauce should be very thick.
Remaining sesame seeds are used for garnish.
Sauce is excellent with poultry.
The Whole Chili Pepper From the collection of Jim Vorheis
Servings: 6 servings
Classic Mole Poblano Sauce Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce
The History of Recipes
Written cooking instructions as a concept can be observed far back into the distant past, in truth as far into history as the ancient Egyptians, and potentially, even further back. However, mostly, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans made use of many spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Moving our culinary historical trip onwards, we find two interesting recipe books which date from the fourteenth century : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is served today, but instead descriptions of the types of meals prepared for the rich people of the period. In the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including spices like basil and rosemary. These new herbs and spices created an eruption in recipe publications, the majority of which are kept safe in academic collections. Over the next few hundred years, the upper classes tried to offer the most exotic banquets, and as a result the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes common in their social group. When we get to the 1900s, cookbooks were starting to become popular mostly due to increased literacy, people having increased leisure time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Classic Mole Poblano Sauce recipe.
